5 Bean Soup

(From The Inn at Temple Square)

5 (16 oz.) packages dried beans: lima, great northern, kidney, pinto, and black beans
3 beef bouillon cubes
3 chicken bouillon cubes
1 cup diced medium onion
1 cup diced carrots
1/2 cup diced celery
1/2 tsp. ground cumin
1/2 tsp. pepper
1/2 tsp. granulated garlic
1 bay leaf
2 quarts water
1 quart stewed tomatoes
(I also add a pound of stew meat, cubed and browned)

Combine lima, great northern, kidney, and pinto beans. Keep black beans separately or they will discolor the broth. Wash 2 1/2 cups of mixed beans and 1/2 cup of black beans. Place in separate kettles. Add enough water to cover. Bring to a boil. Cook for 5 minutes. Remove from heat; cover and let stand one hour.

Drain, rinse, and combine the beans; add spices, diced vegetables, and water. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours, or until beans are tender, stirring occasionally. Add tomatoes and heat through.

One batch makes 14 servings, or 3 1/2 quarts of soup. Serve with Perfect Whole Wheat Bread.